Chanterelle and Korean Carrot Salad

Simple, tasty, for everyday life and holidays! Chanterelle salad with Korean carrots is a bright, colorful dish that will be a wonderful decoration for any celebration, and will also diversify the menu on ordinary days. It has a pleasant spice and a slight piquant note, and it is made lighter than light.
cook time: 20 min
Ivy Ramsay
Chanterelle and Korean Carrot Salad

Nutrition Facts (per serving)

141
Calories
9g
Fat
7g
Carbs
8g
Protein

Ingredients (3 portions)

Basic:

Salt to taste
Bulb onions (blue) 1 pc
Mayonnaise 2 tbsp
Chicken fillet 150 g
Korean carrots 100 g
Radish (green) 50 g

Recipe instructions

Step 1

Step 1
How to make Chanterelle salad with Korean carrots? Prepare the ingredients for the salad. The quantity of products and composition can be changed as desired. The salad is prepared very simply and quickly if all the ingredients for its preparation are prepared in advance. For example, it is better to boil chicken fillet in advance.

Step 2

Step 2
Chicken meat, you can use any part of the chicken, boil in salted water until tender. It is necessary to separate the chicken meat from the bones; if you cooked a whole chicken, cool it and finely chop it for salad.

Step 3

Step 3
Korean carrots for salad can be used ready-made or prepared yourself; the process of preparing carrots in Korean is quite simple, but it takes time to marinate it. Homemade carrots, of course, will turn out tastier and fresher, in addition, you will be able to take into account the taste of all household members and add spices in the right quantity.

Step 4

Step 4
Peel and grate the green radish. This vegetable should be fresh and juicy, then the dish with it will have a rich, pleasant taste. To make the salad neat and beautiful, it is better to grate all the ingredients on a Korean carrot grater.

Step 5

Step 5
It is better to take sweet blue onions; they will improve the taste of the salad and make it even brighter and more colorful. Peel the onions and cut into strips or halves of rings. Some housewives add pickled cucumbers to this salad to make its taste even more piquant, but Korean carrots and green radishes give the salad enough spiciness, so adding pickled cucumber is not necessary.

Step 6

Step 6
Place all ingredients in a deep bowl, add salt to taste and season with mayonnaise. If desired, mayonnaise can be replaced with another sauce or lemon juice and olive oil, which will make the salad less calorie. Toss the salad and let it soak in the refrigerator for a couple of hours. The salad can then be served in this salad bowl or served in portioned salad bowls. The salad turns out very juicy, light and tasty.

Step 7

Step 7
Korean carrot salad can be decorated with a sprig of fresh parsley, served with wheat or rye bread, and fresh herbs. Bon appetit!

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